French Toast Two-Ways (FODMAP-Friendly)

I make French Toast at least twice a week – they’re quick, easy, delicious, and usually you already have all the ingredients ready. Of the two recipes below I use eggy bread more often, just for simplicity’s sake, however the second option has a tad more ~pizzazz~ for when you’re feeling a little bit fancy.

Both recipes will need a large saucepan, a mixing bowl, and butter to oil the pan.

French Toast: Eggy Bread.

This breakfast is perfect for when you have just a little bit more time in the morning, and absolutely nothing in the fridge to cook with.

They may not look like much, but these eggy toasts are just fancy enough to make you feel like you have your life put together. And they taste pretty damn good too.

Serves Two.

Ingredients

  • 4 eggs
  • 4-5 pieces gluten free bread

Method

  1.  Whisk eggs together until one consistent colour
  2. Soak one slice of bread inside bowl, making sure to cover both sides
  3. Butter the saucepan and place on a medium heat
  4. Wait until butter has melted before placing piece of bread into saucepan, adding another into the bowl with the egg mixture
  5. Flip when one side is cooked – it should feel completely firm on top. I like to flip mine more than once to ensure an even coverage
  6. Continue until all pieces are cooked.

DSC_0213

French Toast: Cinnamon Deliciousness

This recipe was adapted from several Google searches for what we had in the fridge at the time. They do take a little longer to cook, as the milk manages to thoroughly soak through the bread in a way that eggs cannot, so you risk having soggy bread at the end of it if you aren’t patient enough to wait. But it is so worth the wait.

Serves Two.

Ingredients

  • 3 eggs
  • 1/3 cup milk
  • 1/2 tbsp vanilla essence
  • 4tsp cinnamon
  • 4 slices gluten free bread

Method

  1. In mixing bowl, whisk together the eggs, milk, vanilla essence
  2. Sprinkle 1tsp cinnamon over the top of the liquid mixture
  3. Soak one slice of bread inside bowl, making sure to cover both sides. It should soak up the cinnamon, but you can always add more later if you would wish.
  4. Butter the saucepan and place on a medium heat
  5. Wait until butter has melted before placing piece of bread into saucepan
  6. Add another tsp of cinnamon into the liquid mixture, and soak another piece of bread in mixture
  7. Flip when one side is cooked – it should feel completely firm on top. I like to flip mine more than once to ensure an even coverage. Remember that these take longer to cook through than the eggy toasts. If necessary, pierce a small hole in the middle to check that it has been thoroughly cooked. Cooking times vary for size of bread, temperature of bread, temperature of grill etc.
  8. Continue until all pieces are cooked, remembering to add 1tsp cinnamon each time

We like to eat both sets of french toast with a dash of sugar/maple syrup and strawberries (my non-FODMAP partner prefers his with honey), but you could also add more cinnamon to the second recipe if you so desire – or sprinkle on top of the first. Neither recipe has sugar in it deliberately so that you can know how much you are adding.

DSC_0238

These breakfasts are suuuper easy to make, and very difficult to get wrong. Perfect for weekend mornings when you just can’t bring yourself to go to the shops.

As always, please feel free to use this recipe, but if you are sharing it online, please credit it back to me as the author 🙂

Enjoy!

FODMAPula.

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